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Celebrate the start of summer and enjoy those long weekends grilling on a Big Green Egg! How about something new … try the Dos Equis “Most Interesting” Three Cheese and Chorizo Fondue, or a Gourmet Pizza with Prosciutto & Arugula for a different grilling experience! For all you traditionalists, you can’t top Stuffed Burgers cooked on the Big Green Egg! And be sure to catch up with the KCBS Great American BBQ Tour!
Low and slow
defCon5
Posts: 14
Good Morning!
I am a relatively new BGE owner and would like to ask a question directed to the more skilled out there.
I have had great success on my large BGE to this point in all endevours including Pittsburg style thick cut Ribeyes, 3 to 5 hr 225 degree slow cooks with various cuts of pork, a variety of cuts of chicken (best ever), but I have not performed any indirect methods.
With this in mind, I do not have a plate setter and am getting ready to start an 8 hr 225 degree 10 lb butt. I have trimmed the butt and injected it with my top secret marinade. My dry rub is heavily brown sugar based and I do not want the bark to become overly dark. Can I use tin foil on the grate to direct some of the direct heat away from the meat until I can aquire a plate setter ?
Thank you for your thoughts!
I am a relatively new BGE owner and would like to ask a question directed to the more skilled out there.
I have had great success on my large BGE to this point in all endevours including Pittsburg style thick cut Ribeyes, 3 to 5 hr 225 degree slow cooks with various cuts of pork, a variety of cuts of chicken (best ever), but I have not performed any indirect methods.
With this in mind, I do not have a plate setter and am getting ready to start an 8 hr 225 degree 10 lb butt. I have trimmed the butt and injected it with my top secret marinade. My dry rub is heavily brown sugar based and I do not want the bark to become overly dark. Can I use tin foil on the grate to direct some of the direct heat away from the meat until I can aquire a plate setter ?
Thank you for your thoughts!
Comments
if you use foil to act as a barrier, you still need space between the meat and the foil. another rack or something.
if the meat is sitting on the foil, you'd be frying it. the foil will absorb the direct brunt of the coals, and anything in the foil receives it too. only with an airspace does it work as a barrier. otherwise it's actually a conductor
and you won'tbe done in 8 hrs at 225. i'd go 250, and considering bumping to 275, 300 if you are timing this for guests or something
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0 · Off Topic Disagree Agree LikeThanks again for your help!
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